This Curried Bulgur from Mark Bittman’s How to Cook Everything (“The first one. The yellow one, with the fat Bittman,” Michelle said) makes a nice base for a bunch of lunches. One of our household staples is a jar of curry powder, because even though we take what many consider ridiculous steps with food (Steve was recently mocked for wondering if he could make his own analog to cheap canned crescent rolls for pigs-in-blankets), we see true Indian spice prep as a Himalaya we are not yet prepared to climb. Bulgur, carrots, stock, slivered almonds, currants and a few other Gourmandistan household staples go together in a snappy, sweet and crunchy pile that’s perfect with a runny bit of olive oil-fried egg on top.
In our opinion, everybody but the gluten-avoiding should keep some bulgur around the house. The wheat cereal has a nutty, rich flavor that can stand in for rice or barley. It supposedly has all sorts of health benefits, but we like it more for its quick cooking time. After all, even we who dream of becoming our own Poppin’ Fresh need a quick meal every so often.
CURRIED BULGUR WITH NUTS, CARROTS & CURRANTS
(adapted from Mark Bittman’s How to Cook Everything) (serves 4)2 TB olive oil 1 medium onion, chopped 2 TB curry powder 1 c. medium-grind bulgur 2 large carrots, peeled and finely chopped 1-3/4 c. chicken or vegetable stock 1/4 c. currants or raisins
1/2 c. frozen peas 1/4 c. blanched slivered almonds, toasted Salt and pepper to taste